The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1887-07-27
HOUSEHOLD AFFAIRS.


SHORT CooKIEs.-Rub half a pound of
lard or dripping into a pound of rice
flour, add six ounces of brown sugar,
one egg and a tablespoonful of lemon
juice. Mix with cup of warm milk,
into which a teaspoonful of saleratus has
been stirred.
CAULGFLowERs.- s.-Choose white cauli-
flowers, very close and firm; trim and
wash them; throw them into boiling
water in which you have put handful
of salt or little flour mixed@hite little
water, which will keep them with; when
they yield to the pressure of the finger
they are done; take them out Of the water
and set them to drain.
COUNTRY DING.-Place a layer of
stale bread rolled fine in the bottom of a
pudding dish, then layer Of any kind Of
fruit; sprinkle on a little sugar, then an
other layer of bread crombs and of fruit;
and so on until the dish is full, the top
layer being crumbs. Make custard as
for pies, add a pint of milk and mix:
Pour it over the top of the pudding, and
bake until the fruit is cooked.
TOMATO SouP.-A delicious tomato
soup is made by frying some bits of beef
and ham in a saucepan with lump OF
butter and a small onion sliced. Take
a quart can of tomatoes, or dozen fresh
ones medium or small-sized), add a
coffee cup of stock and then put the
meat in with it and boil; season with
pepper and salt. This may be strained
or not; of course it is in better taste to
strain it; if the soup seems too thin after
IA i -, Iap
add tablespoonful of flour rubbed
smooth in cold water, and let the soup
simmer gently for half an hour.
CH.-This is one of the most
wholesome vegetables. 1t has been called
by the French physicians 1.-THE broom of
the stomach" 1t may be simply boiled
in salt and water, drainedt finely chop
ped, and then returned to the saucepan
with some butter; set on the fire until
the butter is melted and then serve.
Spinach la creme is delicious. Boil and
chop the Spinach in the usual way. Set
it on the fire in saucepan and stir 1t
until it is perfectly dry; add two ounces
of butter and stir for five or six minutes.
For each two quarts of spinach add two
tablespoonfuls of cream, and stir again
LOT i've minutes anu lllCn tuhC IL liOiii NV
fire. Stir in one ounce of butter and
serve hot, garnishing with hard-boiled
eggs and croutons. The eggs should be
cut in quarters or sixths.
PEACH MARINGUE.-Put q quart of
milk, reserving half tea-cupful, in a
saucepan, and when it boils add the re-
serve milk, in which two table-spoonfuls
of corn-starch are dissolved, stirring con-
stantly. When it thickens remove from
the fire and add one tablespoonful of
butter and let the mixture cool. When
cold beat in the yolks of three eggs until
the custard is light and add half cup
full of granulated sugar. Cover the bot
tom of a buttered earthenware baking
pan with three layers of ripe peaches,
peeled, stoned and qartered, sprinkling
two tablespoonfuls of sugar over them.
Pour the custard gently over the fruit
and bake in quick oven for 20 minutes.
When done, cover the top with the whites
of the eggs beaten to astiff froth, sprink-
ling little sugar over the whites. Brown
delicately in the oven and serve cold with
cream.